Tomatoes and Eggs
From Grange cook book and household guide, 1940
(Miss) Myrtle V. Karriker, Corriher Grange.
Presented as published in 1940. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 9. The excerpt below is the record exactly as published.
TOMATOES AND EGGS Select firm, ripe tomatoes. Plunge them in boiling water for a moment and remove skins. Cut out hard stem ends making a hollow large enough to hold a broken egg. Into each hollow drop a fresh egg without breaking the yolk. Season with butter, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.